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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 39, 1981 - Issue 4
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Original Articles

Fatty Acid Profiles of Some Cultured and Wild Yeasts in BreweryFootnote1

Ernest C.-H. ChenResearch and Development Department, Molson Breweries of Canada Ltd., MontrealQuebecH2L 2R5
Pages 117-124 | Received 13 May 1981, Published online: 06 Feb 2018

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Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
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H.-Y. Shen, N. Moonjai, K. J. Verstrepen, F. Delvaux & F. R. Delvaux. (2003) Immobilization of Saccharomyces Cerevisiae Induces Changes in the Gene Expression Levels of HSP12, SSA3, and ATF1 during Beer Fermentation. Journal of the American Society of Brewing Chemists 61:4, pages 175-181.
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N. Moonjai, K. J. Verstrepen, H.-Y. Shen, G. Derdelinckx, H. Verachtert & F. R. Delvaux. (2003) Uptake of Linoleic Acid by Cropped Brewer's Yeast and its Incorporation in Cellular Lipid Fractions. Journal of the American Society of Brewing Chemists 61:3, pages 161-168.
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H.-Y. Shen, N. Moonjai, K. J. Verstrepen & F. R. Delvaux. (2003) Impact of Attachment Immobilization on Yeast Physiology and Fermentation Performance. Journal of the American Society of Brewing Chemists 61:2, pages 79-87.
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Tony D'amore, Chandra J. Panchal, Inge Russell & G. G. Stewart. (1989) A Study of Ethanol Tolerance in Yeast. Critical Reviews in Biotechnology 9:4, pages 287-304.
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Gregory P. Casey & W.M. Mike Ingledew. (1986) Ethanol Tolerance in Yeasts. CRC Critical Reviews in Microbiology 13:3, pages 219-280.
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Gregory P. Casey & W. M. Ingledew. (1985) Reevaluation of Alcohol Synthesis and Tolerance in Brewer's Yeast. Journal of the American Society of Brewing Chemists 43:2, pages 75-83.
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E. C.-H. Chen & N. M. Morrison. (1983) Application of Gas Chromatography to Brewing Research and Quality Control: A Review. Journal of the American Society of Brewing Chemists 41:1, pages 14-19.
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Karl J. Siebert. (1983) Application of Instrumental Techniques in Brewing Chemistry—Past, Present, and Future. Journal of the American Society of Brewing Chemists 41:1, pages 4-9.
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Articles from other publishers (11)

S. M. G. Saerens, F. Delvaux, K. J. Verstrepen, P. Van Dijck, J. M. Thevelein & F. R. Delvaux. (2008) Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation. Applied and Environmental Microbiology 74:2, pages 454-461.
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A. Lentini, P. Rogers, V. Higgins, I. Dawes, M. Chandler, G. Stanley & P. Chambers. 2003. Brewing Yeast Fermentation Performance. Brewing Yeast Fermentation Performance 23 38 .
N. Moonjai, K.J. Verstrepen, F.R. Delvaux, G. Derdelinckx & H. Verachtert. 2003. Brewing Yeast Fermentation Performance. Brewing Yeast Fermentation Performance 110 119 .
N. Moonjai, K. J. Verstrepen, F. R. Delvaux, G. Derdelinckx & H. Verachtert. (2002) The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis. Journal of the Institute of Brewing 108:2, pages 227-235.
Crossref
J.J Welthagen & B.C Viljoen. (1997) The value of certain chemotaxonomic methods in the identification of food related yeasts. Food Microbiology 14:3, pages 231-245.
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D. Susan Thomas. 1993. The Yeasts. The Yeasts 517 561 .
John R.M. Hammond. 1993. The Yeasts. The Yeasts 7 67 .
H.G. Tredoux, J.L.F. Kock & P.M. Lategan. (1987) The use of cellular long-chain fatty acid composition in the identification of some yeasts association with the wine industry. Systematic and Applied Microbiology 9:3, pages 299-306.
Crossref
Hendrika B. Muller, Johan L.F. Kock, Piet J. Botes & Pieter M. Lategan. (1987) The cellular long-chain fatty acid composition of species representing the Genus Pichia Hansen emend. Kurtzman. Systematic and Applied Microbiology 9:3, pages 280-283.
Crossref
A. Oosthuizen, J. L. F. Kock, B. C. Viljoen, H. B. Muller & P. M. Lategan. (1987) THE VALUE OF LONG-CHAIN FATTY ACID COMPOSITION IN THE IDENTIFICATION OF SOME BREWERY YEASTS. Journal of the Institute of Brewing 93:3, pages 174-176.
Crossref
Marc-André Lachance. 1987. Yeast Biotechnology. Yeast Biotechnology 33 51 .

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